Baking & Snack - February 2023 - 62

PLANT-BASED PROTEIN
" It provides the most protein
for the best protein fortification
in bakery products, "
said David Guilfoyle, design
manager bakery, fats and oils,
IFF North America. " The
isolated protein is available
in powders and in various
forms of nuggets. This gives
the formulator a wide range
of creativity. "
Protein isolates and concentrates
in powder form can
go into a wide range of components.
This allows bakers to
layer in the protein, distributing
it throughout the product
so it is not concentrated in
one component.
" In a chocolate chip cupA
blend of pea and
wheat protein can
boost the protein
content of a cookie
with minimal water
adjustments while
still maintaining
the product's soft
texture.
Frank Parker
Boosting their protein content may keep consumers in
the category and attract new ones. Further, gluten-free
baked goods tend to lack other nutrients, such as fiber,
vitamins and minerals. For those baked goods that are
inherently vegan - and want to remain that way - protein
fortification with dairy and eggs is not an option.
Enter plant proteins.
" Protein fortification is most commonly seen in bar
applications, where the serving size across the industry
can vary, allowing products to more easily provide
a good source of protein for consumers looking for
convenient, boosted nutrition, " said Stephanie Doan,
manager of product innovation, Blue Diamond Global
Ingredients Division. " Protein-rich ingredients can also
be incorporated into muffins, pancakes and cookies for
an enriched treat. These applications allow for higher
amounts of protein, as the formulation can be adjusted
with more water and fat to create a texture that meets
consumer expectations. "
Avoiding texture issues
The use of plant proteins has gone beyond simply being
a cost-effective solution to more volatile ingredients.
" Historically, using plant proteins was all about the
cost-saving associated with partial egg replacement, "
said Aaron Reed, senior food technologist, Cargill.
" That's still true, especially for soy flour, but most often,
protein is added to snack and baked goods for nutritional
benefits and trendy consumer appeal. "
When protein content targets are high, bakers often
rely on soy protein isolate. It is a highly purified form of
soy protein with a minimum protein content of 90% on
a moisture-free basis.
62 Baking & Snack February 2023 / www.bakingbusiness.com
cake with vanilla icing, for example, the product design
can have part of the protein as an isolate powder in the
cupcake batter, part of the protein as an isolate powder
in the chocolate chips and the remainder of the protein
as an isolate powder in the icing, " Mr. Guilfoyle said.
" Distributing the protein throughout the product helps
maintain great texture, flavor and appearance. "
One of the most common challenges with plant protein-enriched
baked goods is achieving the right texture
while also meeting protein fortification targets. That's
because some plant-based proteins may produce a gritty
or dry texture because of their high water and oil absorption
rates.
" This absorption tends to cause ingredients to compete
for available water within the formulation, " Ms.
Doan said. " By limiting other high-water absorbing
ingredients in formulations, bakers can incorporate
other higher-protein ingredients to increase the protein
fortification levels in gluten-free, plant-based bakery
applications. "
Blue Diamond offers a range of almond-based ingredients,
including almond flour and almond protein
powder. The almond flour is produced by finely milling
whole almonds into both blanched and natural flours.
" Almond ingredients have a neutral flavor that is not
only more appealing to consumers than the bitter or
beany notes of other plant-based proteins, but its clean
flavor can help developers reduce the need for high-cost
flavor maskers, " Ms. Doan said.
Almond protein powder is associated with higher
moisture and fat absorption properties, which allows developers
to create products that stay moist without the
gritty, chalky textures, according to Ms. Doan. Further,
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